There is nothing quite like luscious, freshly baked banana bread! This recipe ticks all of the boxes but is lower in carbs and high in protein.
We love this version and enjoy it most when we toast it up and have it with a delicious protein coffee!
2 Large Eggs at room temp.
4 Scoops Tasteless Protein
¾ cup Plain Greek Yogurt
60g Unsalted Butter, melted
50 grams Granulated Sugar or Sugar alternative
1/3 cup Sugar Free Maple Syrup
1 Teaspoon Vanilla Extract
4 Ripe Bananas
1 Teaspoon Baking Soda
½ Teaspoon Salt
220 grams Oat Flour (You can even make your own using Gluten Free Oats blended up)
½ cup roughly chopped almonds
To a large bowl add the eggs, yoghurt, butter, maple syrup, vanilla extract and sugar and mix until well combined.
Add Bananas and mash together.
Chop the almonds and add them to the batter.
To this mix, add the salt, baking powder, oat flour and Tasteless Protein Powder and mix until well combined.
As a final step add the roughly chopped almonds.
Pour mixture into a lined loaf pan and bake in a 170 degree C oven for around 50 minutes or until a skewer or toothpick inserted into the cake comes out clean.
Calories 161 (121 grams per serve)
Carbs 19 grams
Fat 6 grams
Protein 9 grams